Winery ColiBianco di Toscana
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Bianco di Toscana from the Winery Coli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco di Toscana of Winery Coli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Bianco di Toscana
Pairings that work perfectly with Bianco di Toscana
Original food and wine pairings with Bianco di Toscana
The Bianco di Toscana of Winery Coli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti neapolitan style, salmon and goat cheese quiche or salted muffins with bacon and grated cheese.
Details and technical informations about Winery Coli's Bianco di Toscana.
Discover the grape variety: Seyval blanc
Lively, taut whites with a slender palate and fresh acidity, with aromas of citrus (lemon, grapefruit), green apple, white flowers, pear and discreet herbal notes. Refreshing finish; best drunk young. A cold- and disease-resistant interspecific variety, it produces whites and sparkling wines in the UK (Kent, Sussex), Canada (Quebec, Ontario) and the northeastern US. French hybrid created by Bertille Seyve (Seyve-Villard 5-276).
Last vintages of this wine
The best vintages of Bianco di Toscana from Winery Coli are 0
Informations about the Winery Coli
The Winery Coli is one of of the world's great estates. It offers 55 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
